You might recall my post from last week about the Mixed Berry Cobbler that I made to bring to a barbeque. Well, I also made this cinnamon peach version, which was just as tasty! It’s a great testament to the wonderful versatility of cobbler!
As I mentioned in my last post, I recently came across this great article on the Kitchn about how to make a fool proof cobbler. The basic formula for the filling is:
- 4-7 cups of sliced fresh fruit
- 1/2 – 1 cup sugar (optional)
- 1 tablespoon lemon juice (optional)
- 1-2 teaspoons of spices (optional)
- 2 tablespoons cornstarch (optional)
I made two cobblers using this as a guide – the mixed berry one from last week, as well as this peach one. Both turned out quite well, and with very different flavour profiles.
For the peach cobbler I used brown sugar instead of white, and added cinnamon as the spice. You can honestly throw together whatever combination of fruit you like most and it will turn out delicious. The trick is to make sure you’re using nice fruit, since that’s what this cobbler is all about.
To get started, wash and slice your peaches. Don’t bother peeling them, as the skins on fresh peaches are super soft to begin with, and they soften up even more as they bake. When it comes to pies and cobblers, I prefer the texture of peaches when they’re left in thick slices, as opposed to chopped into chunks, but you can chop them however you find most appealing.
In a large bowl, add the sliced peaches, brown sugar, cinnamon and cornstarch. Gently mix to combine.
Generously butter the inside of a 9 inch round deep dish pie plate, before transferring your peach mixture to the dish.
Whisk together the flour, sugar, baking powder and salt.
Add the cream and mix until just combined. The dough will be super thick and sticky.
Drop big spoonfuls of the dough across the top of the fruit filling. The dough spreads and expands a bit as it bakes, so you don’t have to cover the surface of the filling entirely with dough.
Brush the tops of the dough with some more cream, and then sprinkle with some demerara sugar. (You could substitute for granulated sugar instead.)
Place the pie dish onto a baking sheet to catch any drips of juice that might bubble over during the baking process. I found that this peach pie didn’t bubble up too much, but the berry one I wrote about last week made quite the mess! So always err on the side of caution and use a baking sheet, regardless of how juicy you think the filling might be.
Bake the cobbler at 375°F for 45-55 minutes. You’ll know it’s done with the fruit filling is thick and bubbly, and the topping is golden brown.
Let the cobbler cool slightly before serving with a big scoop of ice cream!
Cinnamon Peach Cobbler
For the filling
- 6 cups sliced fresh peaches
- 1/2 cup brown sugar
- 1 1/2 tsp cinnamon
- 2 tbsp cornstarch
For the topping
- 1 1/2 cups all purpose flour
- 3 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups heavy cream (plus 1 tbsp extra for brushing)
- 1 tsp demerara sugar (for sprinkling on top)
- Pre-heat your oven to 375°F.
- Generously butter the inside of a 9 inch round deep dish pie plate, and set aside.
Prepare the filling
- Cut the peaches into slices, leaving the skins on.
- In a large bowl, add the peach slices, brown sugar, cinnamon and cornstarch. Gently stir to combine.
- Transfer the mixture to your prepared pie plate.
Prepare the topping
- In a medium sized bowl, whisk together flour, sugar, baking powder and salt.
- Add the heavy cream and stir until just combined. The dough will be very thick and sticky.
- Drop large spoonfuls of dough on top of your filling. (A cookie dough scoop works well for this.)
- Brush the top of the dough with the extra cream. Sprinkle the demerara sugar on top of the dough.
- Place the pie plate on top of a cookie sheet to catch any drips that might occur when the filling starts to bubble. Bake for 45-55 minutes until the crust is golden brown and the filling is bubbly.
- Serve warm with a big scoop of ice cream.